Wednesday, 29 June 2011

Tomato rasam

  • 2 Tomatoes
  • 2 tsp Cumin seeds
  • 1 ½ tsp Coriander seeds
  • 5-6 Reds chillies
  • Asafoetida (ingu)
  • ¼ tsp Fenugreek seeds
  • Coriander leaves
  • Salt
  • Sugar
  • Cook the tomatoes. (use microwave or pressure cooker)
  • Dry roast, cumin seeds, coriander seeds, red chillies, fenugreek seeds and asafoetida.
  • Grind the dry roasted ingredients  with cooked tomatoes.
  • Add salt, coriander leaves and sugar to the ground mixture.
  • Add water as required and boil it for 10minutes at medium temperature.

Monday, 27 June 2011

Cucumber Dosa

  • Cucumber 2cup chopped
  • Rice 2cup
  • Salt
  • Soak rice in water for about 5-6 hours. Wash soaked rice and keep it  aside.
  • Grind the soaked rice with cucumber into smooth paste.
  • Add sufficient amount of water while grinding.
  • Add salt and mix it well.
  • Heat the tava  take a spoon full of batter and thinly spread.Cover it and cook it for minute in a medium flame.
  • Enjoy the dosa.

Wednesday, 22 June 2011

Spinach puri

  • Spinach/palak(frozen or fresh) 1cup
  • Wheat flour 2cup
  • Cumin seeds
  • Green chillies 1-2
  • Salt
  • Oil
  • Boil spinach for 5 minutes.
  • Dry roast cumin seeds.
  • Grind the spinach, cumin seeds and green chillies in to smooth paste.
  • Mix wheat flour,the ground mixture and salt ( oil if required) mix it well. make a hard dough.
  • Kneed it well and leave it for 15 minutes.
  • Make small balls,apply oil and roll  out these in to puries.
  • Heat oil and deep fry the puries.

Saturday, 18 June 2011

Spinach paratha

  • Spinach (fresh/frozen)2 cup
  • Cumin seeds/jeerige 1tsp
  • Wheat  flour4 cup
  • Green chillies 2
  • Salt
  • oil
  • Boil spinach for 5 minutes (use microwave or pressure cooker).
  • Dry roast the cumin seeds.
  • Now grind boiled spinach, roasted cumin seeds, green chillies in to smooth paste.
  • Mix wheat flour, salt and ground mixture. Mix it well (oil required).
  • Make a  smooth dough (chapatti dough) and knead it well.
  • Roll the dough in to parathas.
  • Heat the tava  and roast the parathas on hot tava (both sides to be roasted).
  • Apply oil (if required) while roasting. 
  • It goes well with mixed veg raita.

Thursday, 16 June 2011

Mooli paratha

  • Grated radish 1cup
  • Wheat flour 2cup
  • Salt
  • Oil
  • Coriander and cumin powder/kutumbari,jeerige powder 1 spoon
  • Green chillies 2 fine chopped
  • Mix wheat flour, radish, salt to taste, green chilli and mix it well.(oil and water required) make a smooth dough(chapatti dough) and knead it well.
  • Roll the dough into parathas.
  • Heat the tava  and roast the parathas on hot tava (both sides to be roasted).
  • Apply oil (if required) while roasting.
  • Consume this with raita.

Friday, 10 June 2011

Potato pakoda

  • Potato 1
  • Gram flour 4 tea spoons
  • Asafoetida/Hing
  • Salt
  • Cumin seeds 1 tsp
  • Pinch of turmeric
  • Red chilli powder 1 tsp
  • Oil for deep frying
  • Slice the potatoes - not too thin
  • Mix gram flour, asafoetida, salt, cumin seeds, turmeric, red chilli powder and make smooth paste.
  • Heat oil in a frying fan 
  • Add ½ tsp of oil to the paste and mix it well.
  • Now dip the chopped potatoes in the paste and deep fry it.
  • Eat hot potato pakoda with ketchup

Thursday, 9 June 2011

Alu tikki

  • Potato 2
  • Green chillies 2 fine chopped
  • Masala powder 1 spoon
  • Coriander and cumin powder ½ tea spoon
  • Coriander leaves chopped
  • Bread crums
  • Oil
  • Salt
  • Boil potatoes(use microvave or pressure cooker).
  • Once it becomes cool, peel potatoes and mash it.
  • Add green chillies, masala  powder, coriander, cumin powder, coriander leaves, salt to taste to the  mashed potatoes and mix properly.
  • Grease your palms with some oil and take each portion of the mixture and flatten it to make a Tikki (flat disk). Repeat the procedure for rest of mixture.
  •  Now shallow fry each tikki  with some oil, flipping it both sides so as to cook the tikkis till nicely browned.

Mavinahannina shikarni

  •  Mango chopped 1
  • Grated coconut 1 ½ cup
  • Cardamom 2
  • Salt  to taste
  • Sugar
  • Mix coconut, cardamom and grind this in to smooth paste and keep it aside.
  • Mix chopped mangoes, salt, sugar 5-6 spoons, add the ground mixture, add the sufficient amount off water  to the ground mixture. Mixture should be thick.Mix it well.
  • It tastes well with puri or dosa.

Wednesday, 8 June 2011

Balehannina sasive

  • Banana chopped 1
  • Grated coconut 1cup
  • Mustard seeds/sasive kaalu 1 tea spoon
  • Green chilli 1
  • Salt
  • Yogurt/curd 4 spoons
  • Mix coconut, mustard seeds, green chilli and grind it.
  • Add the chopped banana to the ground mixture.
  • Then add yogurt and salt to taste.
  • Balehannina sasive ready.
  • Have this with plain rice.

Tuesday, 7 June 2011

Gobi manchurian

  • Gobi medium sized chopped
  • Corn flour 5 spoons
  • All-purpose flour 3 spoons
  • Rice flour 1 spoon
  • Coriander powder 2 spoon
  • Cumin powder 2 spoon
  • Red chilli powder 2 spoon
  • Salt
  • Soya sauce
  • Tomato ketchup/sauce
  • Coriander leaves chopped 2 spoons
  • Green chillies chopped 1 ½ spoons
  • Ginger chopped 1 ½ spoons
  • Garlic chopped  1 ½ spoons
  • Onion 1chopped
  • Cumin seeds ½ spoon
  • Oil
  • Mix corn flour, all purpose flour, rice flour, coriander powder, cumin powder,red chilli powder, salt and make paste of it.(not too thick)
  • Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
  • Heat oil in another pan, add ginger, garlic, onion till  it becomes golden brown, add cumin seeds, green chillies coriander powder, cumin powder, red chilli powder, now add fried gobies, add  soya sauce, tomato sauce, coriander leaves. Fry for minute in high flam.
  • Here you go....The Manchurian is ready.

Monday, 6 June 2011

Alu paratha

  • 2 Potatoes
  • 1Green chilli chopped
  • Cumin seeds/jeera 1 spoon
  • 2cupwheat flour
  • Salt
  • Coriander leaves chopped
  • Turmeric powder 1/4 spoon
  • Oil
  • Masala powder
  • Mix wheat flour, 1/2 spoon cumin seeds, 2 tea spoons of oil, salt to taste and water. Mix it well, make a smooth dough(chapatti dough) and knead it for 5  minutes, keep it aside.
  • Boil potatos in pressure cooker(for 3 whistle) keep aside. 
  • Peel potatos and mash it.
  • Heat one spoon of oil ,add 1/2 spoon jeera,green chilli,corriander leaves,masala powder (optional),turmeric powder,mashed potatos and salt to taste and mix it well.
  • Once cooled, prepare lime sized balls of this.
  • Coat these balls with wheat dough and roll these into Parathas.
  • Heat the tava  and roast the parathas on hot tava (both sides to be roasted).
  • Apply oil (if required) while roasting.
  • Have this with plain curd.

Wednesday, 1 June 2011

Ragi mudde

  • Ragi hittu 1cup
  • Water 2cup
  • Salt 
  • Boil the water add salt to taste. Meanwhile bring water to high boil,add the  ragi hittu(Millet Flour).
  • Keep stirring  until it all comes together(wooden spatula is preferable).
  • Then  transfer this to a bowl or a plate.
  • When it cools, soak hands with little water, press the dough and make them into balls(cricket ball sized). Thats it Ragi mudde is done.